Ingredient:
2 eggplants (fatter ones are recommended)
50g of shredded cheese
Seasoning:
Salt 20 g
Italian spices 30g
Method:
1. Cut the eggplant into several pieces (each section is about 10 cm), and then cut each section in half from the middle.
Tips: Make a few cuts on the surface of the pulp with a knife edge, which is easier to dig out with a spoon.
2. Scoop out the flesh of the eggplant with a spoon and cut the flesh into small cubes.
Tips: Don't throw away the leftover eggplant, use it as a container for the pulp.
3. Put the diced flesh back into the hollowed-out eggplant and sprinkle with salt and Italian spices.
4. After sprinkling the surface with shredded cheese, put on a baking tray and set the oven to full heat and bake at 150 degrees Celsius for 15 minutes.
※The sample serving is about 3~4 servings.